One Sheet Pan Hoisin Chicken Stir Fry

Here's another really good one-sheet pan meal. I have a similar crockpot recipe, but you have to cook the veggies separate, so this is easier when you want just one pan and easy cleanup.  I got the recipe from here, but when I got ready to make it I had to improvise with some missing ingredients and it turned out great. 

Ingredients

2 or 3 (6-ounce) skinless, boneless chicken breasts

1 C (8 ounces) small Yukon Gold or red potatoes, halved or quartered

2 large carrots, sliced longwise, quartered

1 C broccoli florets

1 red bell pepper, cut into 1-inch squares

1 C cauliflower florets

1 C of mushrroms

1/2 of an onion, cut in 1-inch squares

2 tablespoons olive oil

salt and black pepper to taste

For the sauce (I doubled the sauce recipe, so we would have some for dipping after the meal)

1/4 C hoisin sauce

1/3 C reduced sodium soy sauce

1 Tbsp honey

1 Tbsp rice wine vinegar

2 tsp sesame oil

1 tsp garlic, minced

1/2 teaspoon grated or minced ginger

1/2 tablespoon corn starch

Preheat oven to 400°F degrees. Spray a large nonstick baking pan with oil or use parchment or foil for easy cleanup.

In a small bowl, combine soy sauce, hoisin sauce, honey, sesame oil, ginger, garlic and corn starch in a bowl, set aside.

Place chicken and spread potatoes in a single layer on the prepared pan. Season chicken on both sides with salt, black pepper and drizzle everything with olive oil and sauce. Toss potatoes to coat well. Bake about 15 minutes and turn chicken and potatoes. Add remaining vegetables and drizzle with olive oil and sauce. Bake for an additional 15-20 minutes (or until chicken is fully cooked through), depending on how thick your chicken pieces are. I also allotted time for about 5 minutes of broiling to get the chicken and veggies crispy.  

Drizzle with more sauce and sprinkle on sesame seeds, if desired.

*My chicken got done before all of the vegetables and potatoes, so I had to take them out and cook the vegetables a bit longer.  

A healthy serving would be 4 oz of chicken, 1/2 cup of potatoes, and 1 cup of vegetables with about 2 Tbsp of extra sauce drizzled over top.  You could also make some brown rice or cauliflower rice (1/2 cup of brown rice or 1 cup of cauliflower rice). 

Enjoy!

Becky